Remove the skin of the jackfruit and cut it into large pieces.
Boil the pieces with salt and turmeric powder for 10 mins.
Remove the boiled pieces and smash them.
Add the remaining ingredients (except oil) and mix well. Knead into a soft dough using water.
Divide into balls, flatten into rounds and fry in oil.
Serve hot with tomato sauce.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.